1. Preheat oven to 350 degrees. Rinse quinoa with cold water in mesh strainer. In a small saucepan, bring water and quinoa to a boil. Cover, lower heat and simmer 15 minutes or until quinoa has absorbed all of the liquid. Remove from heat and fluff with a fork. Set aside to cool for 5 minutes.

2. Meanwhile, spray a 12-cup muffin tin generously with cooking spray. Heat olive oil in a medium skillet over medium heat. Add garlic, onion and bell pepper. Cook for a few minutes until the onion has softened. Transfer to a large bowl to cool slightly.

4. Using a 1/4 cup measuring cup or an ice cream scoop, divide the mixture evenly among the muffin cups. Bake for 18 to 20 minutes.

5. Remove tin from oven. Pour remaining enchilada sauce over the muffins. Sprinkle with the remaining cheese. Return to oven and bake 3 to 5 minutes more, until cheese has melted and muffins are cooked through. Cool for a few minutes, then serve.